The regular consumption of red meat increases the risk of cardiovascular disease. Why this is so, scientists from Cleveland found out: intestinal bacteria convert compounds from red meat in metabolism end-products that damage the heart.
Two new studies by researchers at the Cleveland Clinic in Ohio show that metabolic products formed by intestinal bacteria from red meat, increase the risk for cardiovascular disease. In one of them, 113 people were divided into three groups, the meal plan for four weeks, containing either red, white or no meat at all. According to this diet three found the people who had eaten a lot of red meat, to ten times more harmful end products in the blood and urine of the study participants. In addition, the researchers observed that the renal function was influenced by the diet: "This is the first study showing that diet affects how effectively the kidneys are different Compounds eliminated – except for salt and Wasser", the study’s author, Dr. Stanley Hazen said. After the renunciation of red meat is the mirror of the heart-damaging substances, normalized to the participants within one month.
In the second study, the researchers of the case came next on the track: they found that the nutrient carnitine, found in large quantities in red meat, is converted by two different types of bacteria in the gut one by one to a heart-damaging product of metabolism. The first step is for vegetarians and meat eaters in the same dimensions, the second, however, increases in people who eat meat. If Vegans and vegetarians were given in addition to carnitine, increased the activity of the second conversion step after the other.
Hazen is looking positively into the future: "Now, we can potentially develop therapies to this newly discovered mechanism of the pathogenesis and the progression of cardiovascular diseases."
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